CN103704804A - 一种灵芝/银杏叶复合饮料及其制作方法 - Google Patents
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种灵芝/银杏叶复合饮料,其特征在于,所述的每500重量份的饮料由下列重量份的原料制成:灵芝20-22、丹参15-20、绿豆18-20、葡萄糖酸钙1-2、番茄红素1-3、冬瓜9-12、黄瓜11-13、猕猴桃15-18、草莓16-20、银杏叶9-13、木糖醇18-22、紫薯粉2-4、助剂4-5、余量水;本发明制备方法简单,易操作,生产成本低,与现有技术相比,本产品口感酸甜可口,富含多种维生素和氨基酸,具有抗氧化功能,长期饮用可以改善血液循环,防止细胞被氧化产生皱纹。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种灵芝/银杏叶复合饮料及其制作方法。
背景技术
现在生活中,喝饮料不单单是小孩喜欢的饮品了,大人和老人们也逐渐纳入喝饮料的行列,饮料在日常生活中已经是一个不可或缺的消费品,现代生活节奏较快,人们往往承受着巨大的工作和生活压力,容易引起焦虑、不安、睡眠质量降低、免疫力下降等症状。不同人群对饮料的性能要求不尽相同,于是,生产不同性能要求以满足不同人群需求的饮料产品势在必行!
目前市场上饮料的配方比例大多不合理,无法满足一些特殊人群的需求,比如在众多的饮料中,大都使用白砂糖,致使一些患有糖尿病的患者不能喝;随着人们生活水平的提高,人们对健康绿色食品的要求越来越高,从而使得具有保健功能的饮料供不应求,特别是能够辅助肿瘤放化疗,保肝护肝,促进睡眠等方面均具有显著疗效的饮料在目前市场上并不多见。
发明内容
本发明的目的就是提供一种灵芝/银杏叶复合饮料及其制作方法,以克服现有技术的不足。
本发明的目的是这样实现的:
一种灵芝/银杏叶复合饮料,其特征在于,所述的每500重量份的饮料由下列重量份的原料制成:灵芝20-22、丹参15-20、绿豆18-20、葡萄糖酸钙1-2、番茄红素1-3、冬瓜9-12、黄瓜11-13、猕猴桃15-18、草莓16-20、银杏叶9-13、木糖醇18-22、紫薯粉2-4、助剂4-5、余量水。
所述的助剂由下列重量份原料制成:大麦苗粉30-40、菊花粉4-5、杨梅核粉5-6、丁葵草6-7、草柏枝1-2、二色补血草2-3、薏仁油1-2、水适量;制备方法是将丁葵草、草柏枝、二色补血草加热煎煮,过滤得到提取液;将薏仁油烧热,加入杨梅核粉炒熟;将提取液、杨梅核熟粉及其它剩余成分混合,烘干即得。
所述的灵芝/银杏叶复合饮料的制备方法,其特征在于包括以下步骤:
(1)浸提
将灵芝、丹参、绿豆、银杏叶混合粉碎至200-220目,加热水,缓慢搅拌,混合均匀,浸提温度为85-90℃,浸提时间为20-30min,采取二次浸提,离心分离,过滤,弃去浸渣,即得浸提液;
(2)压榨
将黄瓜、猕猴桃、草莓切碎、压榨、过滤,然后加入步骤(1)物料,搅拌均匀;
(3)调配
向步骤(2)物料中加入其它剩余成分,用水定容并搅拌均匀;
(4)灭菌
调配好后应尽快进行高温瞬时灭菌,灭菌温度为125-140℃,时间为5-7 s ;
(5)灌装
采用真空灌装、封口,真空度为0.05-0.06 Mpa,灌装温度控制在65-75℃。
本发明有以下有益效果:本发明制备方法简单,易操作,生产成本低,与现有技术相比,猕猴桃的加入可以缓解和中和灵芝中的草腥味,使得本产品口感酸甜可口,富含多种维生素和氨基酸,番茄红素和银杏叶的加入可使得本产品具有抗氧化功能,长期饮用可以改善血液循环,防止细胞被氧化产生皱纹。
具体实施方式
所述的灵芝/银杏叶复合饮料,其特征在于,所述的每500重量份的饮料由下列重量份的原料制成:灵芝20、丹参15、绿豆18、葡萄糖酸钙1、番茄红素2、冬瓜9、黄瓜11、猕猴桃18、草莓20、银杏叶9、木糖醇18、紫薯粉2、助剂4、余量水。
所述的助剂由下列重量份原料制成:大麦苗粉30、菊花粉4、杨梅核粉6、丁葵草7、草柏枝1、二色补血草3、薏仁油1、水适量;制备方法是将丁葵草、草柏枝、二色补血草加热煎煮,过滤得到提取液;将薏仁油烧热,加入杨梅核粉炒熟;将提取液、杨梅核熟粉及其它剩余成分混合,烘干即得。
制作方法包括以下步骤:
(1)浸提
将灵芝、丹参、绿豆、银杏叶混合粉碎至200-220目,加热水,缓慢搅拌,混合均匀,浸提温度为85-90℃,浸提时间为20-30min,采取二次浸提,离心分离,过滤,弃去浸渣,即得浸提液;
(2)压榨
将黄瓜、猕猴桃、草莓切碎、压榨、过滤,然后加入步骤(1)物料,搅拌均匀;
(3)调配
向步骤(2)物料中加入其它剩余成分,用水定容并搅拌均匀;
(4)灭菌
调配好后应尽快进行高温瞬时灭菌,灭菌温度为125-140℃,时间为5-7 s ;
(5)灌装
采用真空灌装、封口,真空度为0.05-0.06 Mpa,灌装温度控制在65-75℃。
Claims (2)
1.一种灵芝/银杏叶复合饮料,其特征在于,所述的每500重量份的饮料由下列重量份的原料制成:灵芝20-22、丹参15-20、绿豆18-20、葡萄糖酸钙1-2、番茄红素1-3、冬瓜9-12、黄瓜11-13、猕猴桃15-18、草莓16-20、银杏叶9-13、木糖醇18-22、紫薯粉2-4、助剂4-5、余量水;所述的助剂由下列重量份原料制成:大麦苗粉30-40、菊花粉4-5、杨梅核粉5-6、丁葵草6-7、草柏枝1-2、二色补血草2-3、薏仁油1-2、水适量;制备方法是将丁葵草、草柏枝、二色补血草加热煎煮,过滤得到提取液;将薏仁油烧热,加入杨梅核粉炒熟;将提取液、杨梅核熟粉及其它剩余成分混合,烘干即得。
2.根据权利要求1所述的一种灵芝/银杏叶复合饮料的制作方法,其特征在于包括以下步骤:
(1)浸提
将灵芝、丹参、绿豆、银杏叶混合粉碎至200-220目,加热水,缓慢搅拌,混合均匀,浸提温度为85-90℃,浸提时间为20-30min,采取二次浸提,离心分离,过滤,弃去浸渣,即得浸提液;
(2)压榨
将黄瓜、猕猴桃、草莓切碎、压榨、过滤,然后加入步骤(1)物料,搅拌均匀;
(3)调配
向步骤(2)物料中加入其它剩余成分,用水定容并搅拌均匀;
(4)灭菌
调配好后应尽快进行高温瞬时灭菌,灭菌温度为125-140℃,时间为5-7 s ;
(5)灌装
采用真空灌装、封口,真空度为0.05-0.06 Mpa,灌装温度控制在65-75℃。
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Cited By (2)
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CN104207248A (zh) * | 2014-08-01 | 2014-12-17 | 安徽省家乡食品有限公司 | 一种紫薯鲫鱼饮料及其制备方法 |
CN107712524A (zh) * | 2017-11-10 | 2018-02-23 | 何培文 | 一种灵芝饮料制备工艺 |
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